It’s gloomy, rainy, & cold in Denver and it’s been like this for weeeeks. I. don’t. like it. I always rave about the weather in Denver and have gotten pretty used to waking up each morning to blue skies and sunshine…it’s amazing how much energy that gives you. But anyways, this gloomy weather has definitely meant more comfort food in our house. Salads just aren’t cutting it but, creamy, green chili casseroles are.
This recipe was inspired by a recipe on one of my favorite blogs, Iowa Girl Eats. Her casserole looked delicious but I wanted to try to make it dairy and grain-free. When I first attempted this recipe I strictly used cauliflower rice and it turned out really well but Mitch wanted some real rice in there. So, attempt two included 3/4 cups of jasmine rice and it turned out really well too, but was no longer paleo. To keep it paleo, use only the cauliflower rice!
The secret to this casserole is the cashew cream. Whenever I come across a recipe that calls for yogurt or sour cream, I make cashew cream and it really does the trick. All you do is soak cashews for minimum 2 hours in water (or vegetable broth if you are making something savory like this casserole) then blend in a blender. Instant “alfredo”-ish sauce.
When your cashews are soaking, make the rest of the casserole. Saute your chicken and green chilis over medium heat. Then add the garlic, green onions and juice from 2 limes(this is what gives the casserole the tang you would get from sour cream).
Add the green chili mixture to a large casserole dish with all of the other ingredients (eggs, cashew cream, rice, salsa verde and chicken mixture) and stir to combine.
Bake at 350F. for an hour and 20 minutes and you have a creamy, delicious, comforting meal. This is also amazing for lunch leftovers! Enjoy:)
Time saving tip: This recipe bakes for a long time! If you don’t have time to prepare it during the day, you won’t want to come home from work and do all of the prep work, then wait over an hour for it to bake. I would prep the entire casserole the weekend or night before, store it in the refrigerator, then come home and put it in the oven for a no-fuss dinner.
- 2 organic chicken breasts - cut into 1 inch pieces
- 1 medium head cauliflower (or 2 if using only cauliflower rice & no jasmine rice)
- 3/4 c jasmine rice - uncooked
- 2 4oz cans green chilis
- 1 cup salsa verde
- 3 eggs - whisked
- 1 1/2 c cashews - soaked in vegetable broth
- 1 bunch green onions - diced
- 3 cloves garlic - minced
- Juice of 2 limes
- 1/2 tsp pepper
- 1/2 tsp salt - or more to taste
- 1 tbsp coconut oil
- Preheat oven to 350F.
- 1-2 hours before making your casserole (they can soak over night, this is just a minimum amount of soak time), place your cashews in a bowl or a mason jar and cover with vegetable broth to soak
- If you are using jasmine rice in your recipe, cook the rice according to the instructions on the bag or box
- Prepare your cauliflower rice by cutting the florets off of the head of cauliflower and place them in a food processor and pulse until it looks like rice
- Put the cauliflower rice into a bowl and set aside
- In a large saucepan, preheat on medium heat and add coconut oil
- When the coconut oil is just about melted, add your chicken, salt, pepper and green chilis and sautee until the chicken is just about done - about 5 minutes
- Add the lime juice, garlic and green onions and cook until the green onions are wilted - 1-2 minutes and remove from heat
- Blend your cashews and broth in a blender until creamy
- In a large casserole dish add the rice, chicken mixture, whisked eggs, cashew cream and salsa verde and stir to combine
- Bake in the oven for an hour and 20 minutes or until the top of the casserole is golden brown
- Garnish with green onions and cilantro
- For a vegetarian recipe - omit the chicken and add vegetables of your choice instead. Cook the vegetables when you would cook the chicken in the recipe.
- To keep it Paleo - use only the cauliflower rice & omit the jasmine rice. You will need 2 heads of cauliflower instead of one.
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